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Tuesday, May 8, 2012

A Pork Chop Dinner Like Mom Used to Make!

A classic dinner Pork Chops in cream of Mushroom soup!

I have a confession... I hate, hate, hate, mushrooms. They are gross, as can be and I just don't want to eat them. However for me nothing says comfort food like pork chops in cream of mushroom soup. My mom made it probably once a week growing up. So for my mushroom loving kids this seemed like a no brain er, however with my whole "We don't eat processed food" thing where do I get the soup? Crazy enough it's actually super, super easy to make cream of mushroom soup. There isn't anything major in it even, however if you look at the canned store brand you will see there is MSG, and a list of other things I know my kids can't tell you what they are. Here's my overall theory, if an 8 year old can't tell you what it is, it's probably not something that's good for you.
But this soup is, and I hate to say it but I like this soup! Somehow the creamy flavorfulness (is that a word!?) makes me happy! This is a conglomeration of several recipes I found online, I kind of pulled what I liked from this and that, and it turned out great.
I'll follow this recipe w/ the easy how to for the pork chops!

Cream of Mushroom Soup
1/2 cup of chopped mushrooms
1/4 cup-1/2 (depending on your taste) of chopped onion
3 tbsp butter
1 tsp salt (try to use "real" salt
1/2 tsp black pepper
2 cups half and half (organic is best)
1 1/2 cups of chicken stock (I use my home made stock)
1/4 cup of organic corn starch dissolved in and = amount of cold water

In a large pot or dutch oven on a medium high heat melt your butter and add the mushrooms and onion, cook for around 10 min till soft and the onions are turning clear.
Add your salt, pepper, half and half and stock and bring to a boil. Then turn down to low, cover and let it mingle for about 20 mins.
Add your corn starch and let simmer for another 10-15 mins.

Your soup is done!

So now what!?

Cream of Mushroom Pork Chops!
4 -6 med pork chops (I use boneless won't matter really one way or the other)
Salt and Pepper
3-4 good ladles full of cream of mushroom soup
Grape seed Oil
Season your chops with the salt and pepper and put about 1 tbsp of the oil in a large frying pan. Brown your chops, 3-4 min's per side (maybe less if they are thin) season again and repeat.
After the chops are browned pour in your soup so it's not drowning but the chops and surrounded by the sauce. I always move mine around in the sauce a bit to make sure they are all coated.
Bring to a boil and the reduce and cover and cook on low. I cook mine for 10-15 mins, check one of your chops for being done.
Now I have to tell you since mine are on low and I am all about making a full and easy meal I will, while these guys are cooking put my veggies in the oven. (at 400) on a cookie sheet, asparagus takes 10 min, super easy coat in extra virgin olive oil and a little salt, on the other side of the cookie sheet I take red skinned baby potatoes quarter them also drizzle them in the olive oil, salt, and some Italian seasoning. those will be an extra 20 mins for a total of 30 mins.

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